In every day cooking for my family, I like to cut corners and so I’ve never done mayonnaise myself. But since this blog started, I try to make everything myself as much as possible. And I find it quite rewarding and in many occasions the taste is way better than in manufactured goods.
|Ready for oven|
8 dl warm water
14 g dry east
3 tsp salt
2 tbs olive oil
2 tbs dark syrup (light molasses)
2 dl malt groats
2 dl rye groats
6 dl wheat flour
6 dl rye flour
1. Mix 1 dl wheat flour with dry east. Add the mixture into bowl with warm water, salt, olive oil, syrup and both groat. Mix together.
2. Add wheat flour and rye flour. If you use food processor to make the dough as I did, decrease the amount of flour. As this bread is baked in tins, the batter can remain relatively soft.
3. After mixing the dough, cover it with tea towel and let it raise until it almost doubles in size.
4. Scoop the dough onto a table and knead it into to two loaves.
5. Preheat the oven into 175 ‘C. Oil the baking tins and set the loaves into tins and raise them again, until almost double in size.
6. Bake the loaves for 35-45 minutes until done.
1. Make sure that all ingredients are the same temperature. Mix egg yolks with salt, lemon juice and some of the oil. Whisk the mixture.
2. As the mixture thickens, add rest of the oil in slow, thin stream until the consistence is to your liking. Don’t stop whisking until achieving the right consistence.
3. Grate the garlic glove and chop the herb fine and mix them into the mayonnaise.
4. Store in fridge and consume within a week.